Meyer Lemon Meringue Pie with Mile High Meringue

Lemon Meringue Pie

Anyone who tells you that making a lemon meringue pie is easy has never made a lemon meringue pie. While this recipe has some long rest times, it still requires a good amount of labor and love. There are steps to make it easier, such as preparing the crust the day before. But most elements in this pie you prepare immediately. So here’s our Meyer Lemon Meringue Pie recipe, get yourself ready.

First, the most important part of any pie recipe, the crust. We used Ina Garten’s recipe since it includes both shortening and butter, which we believe produces the best texture and taste for pie crusts. We also love that Ina’s recipe has just the tiniest bit of sugar to balance the salty nature of pie crust.

Next, you’ll need to blind bake your pie crust. There are two different methods when it comes to baking pies. One, where you pour your filling directly into an unbaked pie crust to bake all together. The second, which we use today, is called “blind baking” or pre-baking. Your pie filling determines which method you use. We’ll partially blind-bake the crust for this meyer lemon meringue pie since we want a shorter bake time overall to set the meringue and filling. You can ready more in-depth coverage on blind-baking from Sally’s Baking Addiction.


One of the things that you will need when blind baking your crust is pie weights. We used the Endurance® Pie Chain. For a 9-inch pie, you will need at least 3 of these to fully cover and fill the pie plate.

While your crust bakes, you can get started on the filling and the meringue. You want to start the filling first with a small mixing bowl and saucepan. Whisk the egg yolks together and set them aside. Prepare the remaining ingredients in the saucepan and cook it up until nice and thick. Temper your egg yolks with a small amount of the hot mixture, then add the yolk mixture into the saucepan. The key to not ending up with scrambled eggs? Stream slow, whisk quick. This is what we repeat to ourselves as we whisk furiously.

We chose Meyer lemons because the pulp has a deeper color and just a slightly sweeter flavor than regular lemons. It will give your filling a nice bright pop of color against the white of the meringue.

Once the mixture is nice and thick with big bubbles, you can pour it into your pie crust because it will be ready. Now onto the meringue.

Do not be intimidated by meringue. A good meringue has about a 99% success rate as long as you follow the instructions. Start by whipping your whites with a hand or stand mixer. Do not try to whip a meringue with a whisk by hand, because it will fall and wilt (unless you have superhuman strength, in which case, whip it good friend). The addition of cream of tartar helps to stabilize the egg whites. Add sugar and salt after whipping on high for at least 5 minutes to prevent your meringue from collapsing. Whip a little longer until the meringue is super shiny. Then, spread it on top of the warm lemon filling.

You want the lemon filling to still be warm so the meringue adheres and doesn’t separate. Make sure to also spread the meringue all the way to the crust line so it doesn’t weep while baking. Follow those steps and your Meyer Lemon Meringue Pie will turn out perfectly.

Culinary Torch

As a little added treat, we decided to use the Culinary Torch to create some bruleed citrus garnishes. Slice some meyer lemons paper thin and coat in sugar. Then, torch them. You can do this while your pie is having its final bake. They add a fun touch of creativity to an already gorgeous dessert.



If you love a healthy dose of meringue, our Meyer Lemon Meringue Pie will be the sweet and citrusy answer to your fluffy topping obsession. With a super thick crust.

 Prep Time 1 hour

 Cook Time 1 hour 10 minutes

 Resting Time 6 hours 30 minutes

 Total Time 8 hours 40 minutes


For the Crust

  • 3 Cups Flour
  • 1 tsp Salt
  • 1 Tbsp Sugar
  • 12 Tbsp Very cold butter cubed
  • 1/3 Cup Very cold shortening
  • 6-8 Tbsp Ice water

For the Meyer Lemon Filling

  • 6 Large egg yolks
  • 1-1/3 Cups Water
  • 1 Cup Sugar
  • 1/3 Cup Cornstarch
  • 2/3 Cup Fresh meyer lemon juice
  • 1 Tbsp Lemon zest
  • 2 Tbsp Butter room temperature

For the Meringue

  • 6 Large egg whites
  • 1 tsp Cream of tartar
  • 1/2 Cup Sugar
  • 1/8 tsp Salt


For the Pie Crust

  1. Add dry ingredients to food processor. Pulse a few times to mix well.
  2. Add butter and shortening to food processor. Pulse until butter resembles tiny peas.
  3. Pulse and add ice water down feed tube until dough forms into a ball.
  4. Split crust into 3/4 and 1/4 portions. Cover with food wrap and refrigerate for at least 2 hours.

To Partially Blind Bake the Pie Crust

  1. Preheat oven to 400°F.
  2. Roll largest portion of dough into a circle to about 1/4" thickness, large enough to cover a 9-inch pie plate. Keep pastry board well floured to prevent dough from sticking.
  3. Remove from board and roll dough over top of pie plate. Press into the pie plate gently. Trim edges.
  4. Roll out second small ball of dough and use a pizza cutter to cut curved slices. Reinforce walls of pie crust with additional dough. Crimp the crust according to personal preference.
  5. Press parchment paper gently on top of the dough. Add pie weights. Bake for 15-18 minutes.
  6. Remove pie weights and parchment paper. Poke holes into bottom of the crust using a fork. Return to oven and bake additional 15 minutes until crust is slightly golden.

For the Meyer Lemon Filling

  1. While pie crust is blind baking, start your filling.
  2. Whisk egg yolks together in small mixing bowl.
  3. In a saucepan, whisk water, sugar, cornstarch, meyer lemon juice, and lemon zest over medium heat. Mixture will get thicker and slightly bubbly after about 10 minutes. Reduce heat to low.
  4. Temper the egg yolks by slowly streaming a few tablespoons of hot mixture and whisking quickly. Then gently stream the egg yolks into the saucepan while whisking to incorporate fully. Remember to stream slow and whisk quick to avoid scrambled egg yolks.
  5. Add butter and mix until melted. Turn heat back up to medium and cook until thick with large bubbles. Spread filling into warm pie crust once it is done blind baking.

For the Meringue

  1. Reduce oven heat to 350°F.
  2. Using a stand or hand mixer with whisk attachment, whisk egg whites and cream of tartar on high for 5 minutes.
  3. Add sugar and salt. Whisk on high an additional 2 minutes until firm glossy peaks form.
  4. Spread meringue over lemon filling while filling is warm to seal. Spread all the way and seal into edges of crust to prevent meringue from weeping.
  5. You can swoop your meringue with the back of a spoon to create decorative dimension.
  6. Bake for 25-30 minutes until meringue is slightly browned.
  7. Cool at room temperature for 1 hour on baking rack. Transfer to refrigerator and chill additional 4 hours.
  8. Best served on day of creation.

Recipe adapted from Sally’s Baking Addiction.